This dip will be my contribution at tomorrow's Dip of the Month Club. What is DOTM Club, you may ask? A couple of girls at work, Natalie and Jennifer, came up with a great idea to gather a bunch of co-workers each month to sample new dips and share the recipes. So I will have more dip recipes coming soon! I came up with this recipe over the weekend and it is a new favorite. I just happened to find Rye Triscuts and they go really well with the dip. I think I like this combination even more than a regular Reuben sandwich!Ingredients
1/2 pound corned beef. Deli sliced thick then cut into ½ inch pieces
1 package (8 ounces) cream cheese, softened
1 1/2 C shredded Swiss cheese, divided
1 cup sauerkraut, drained and squeezed well
½ C Thousand Island dressing
In a medium bowl, combine corned beef, cream cheese, 1 C Swiss cheese, sauerkraut,and dressing. Spoon into a greased, 1-quart baking dish. Top with remaining ½ C Swiss cheese.
Bake at 350 degrees for 30 minutes, until hot and bubbly. Serve warm with Rye Triscuts or rye bread.
Note: I used reduced fat cream cheese, Swiss cheese and Thousand Island dressing and it turned out great.
Even with reduced fat cc....I'm pretty sure this isn't super healthy?!?!? Ha! Bon appetit!
ReplyDeleteIt is definitly not "healthy" but I made it a little better!
ReplyDeleteDOTM was a huge success this month. We had the Rueben Dip, a Pesto Cheese dip and a Chili Cheese dip. I forgot to take pictures but as soon as I make these at home, I will post the recipes and pictures!
Can't WAIT for the recipes!! Mmmmmm!!!!
ReplyDelete